The guest chef this week is Jill Dupleix of The Times, whose menu includes ham-and-egg pies, stir-fried duck noodles with chilli soy tofu and espresso prunes with caramel yogurt.
From the archives, the Two
Fat Ladies cook for the nuns of a Benedictine convent while in Floyd on Food, Keith Floyd prepares pork with cider and apples. With Gregg Wallace.
Director Jacqui Dales ; Series producer Sara Kozak